It seems the mini version of almost anything is always the cutest variety so why not make mini versions of desserts? These adorably delicious blueberry bundt cakes are a satisfying way to incorporate a simple yet wholesome dessert into any brunch or after-dinner treat. These little cakes are sweetened using a shelf-stable all-natural fruit concentrate made with bouquet of berries and boosted with a powerful antioxidant blend. The best part is, while Smartfruit Blooming Berry tastes sweet it contains no added sugar! Sounds like a dessert win-win!
Ingredients: Mini Blueberry Bundt Cakes
✻ ¼ Cup Unsweetened Soy Milk
✻ ½ Cup Dairy-free Yogurt (Room Temp)
✻ ¼ Cup Coconut Oil or Dairy-free Butter
✻ ¼ Cup Sugar (Try using 2 Tbsp. Smartfruit Blooming Berry)
✻ 1 Tsp. Vanilla Extract
✻ 1/3 Cup Blueberries
✻ 2/3 Cup All Purpose Flour
✻ 1 Tsp. Baking Powder
✻ ½ Tsp. Baking Soda
✻ 1/8 Tsp. Rose Salt
Preparation:
- Start by preheating oven to 325f; Next grease bundt pans and set aside
- In a large bowl, whisk flour, baking soda, baking powder, and salt together; Set aside
- In a mixer, cream together butter, sugar, and yogurt
- Add in half of the flour mixture and mix on low
- Add in soy milk and the remaining flour mixture; Mix on medium for about 1-2 minutes or until smooth; Next fold in blueberries
- Transfer batter to prepared pan and tap on counter to release any air bubbles
- Bake for 20-25 minutes or until an inserted toothpick comes out clean
- Remove from oven and let cool for about 10 minutes
- Invert cakes onto a rack with parchment paper and cool completely